I am making my Easter dinner tonight since my mom will be here but is leaving Easter morning to drive home. As I am looking in my fridge that is bursting at its seams, I discover I haven't used my kale from Front Porch Pickings! I love kale, how did I miss it?! I was worried it might not be usable since I got it in my basket a week ago Friday and greens aren't known for their long shelf life. But they were perfect. My mom even said what beautiful kale. Just one more benefit to getting local produce. Since it had only recently left the ground, the produce lasts longer. But I digress! I decided to make it a simple meal of ham, colcannon and salad. I used a bit more kale than was called for in the recipe and liked it so much, I will in the future too. We had had a late lunch and my mom pointed out that the colcannon was a starch & a veg so we even skipped the salad. It was a simple but very tasty meal. I am totally in love with the kale & potato combination of flavors!
1 Lb 6oz/675g potatoes peeled and quartered
4 Oz curly kale chopped (or Spring cabbage if kale not available)
1/2 Cup scallions/spring onions roughly chopped
1/4 Cup scallions/spring onions finely chopped
1 Stick butter
salt and pepper
Simmer the potatoes in lightly salted water until cooked - when pierced
with a sharp knife the potato is soft in the middle.
Blanch the curly kale in boiling water for one minute. Drain and reserve.
Chop half of the spring onions roughly and the other half finely. Add
the roughly chopped scallions/spring onions to the drained kale and
pulse in a blender for 10 seconds.
Drain the potatoes and add the butter. When the butter has melted, mash
the potatoes until smooth and creamy. Add the kale mixture and mix.~
Finally, add the finely chopped scallions/spring onions and season to